Patty's Pinot Closet
Serves 4
Serve with a Pinot Noir with aromas of blueberries.
| Ingredients: | ||
| 4 | shanks | lamb |
| 1/3 | cup | vegetable oil |
| 1 | leek | white and light green parts, chopped |
| 1/2 | cup | onion, chopped |
| 1/2 | cup | celery, chopped |
| 1/2 | cup | carrots, chopped |
| 1 | clove | garlic, minced |
| 1 | cup | Pinot Noir |
| 1 | cup | beef stock |
| 6 | sprigs | fresh thyme |
| 6 | sprigs | fresh rosemary |
| 1 | cup | huckleberries or blueberries |
| for dredging flour | ||
| to taste salt and pepper | ||
Preheat oven to 325 degrees fahrenheit.
Dredge lamb shanks in flour and salt and pepper. Heat vegetable oil in a large Dutch oven. Add lamb shanks and brown.
Add rest of ingredients. Cover and cook for approximately 2-1/2 to 3 hours in a 325 degrees fahrenheit oven.
Remove from oven and remove shanks to a warm place. Strain liquid, pressing on solids to get all the flavors and return to Dutch oven. Reduce to sauce consistency and serve over the lamb shanks.